Spirited Speciality

Wine Jelly

2 c. robust wine (see Recipe Note below)
3 c. granulated sugar
1/2 tsp. butter or margarine
1 (3-oz.) pouch liquid fruit pectin

In a stainless steel or enamel saucepot, combine wine, sugar and butter. Warm on low heat and stir until sugar just dissolves. On high heat, bring sugar and wine solution to a full, rolling boil, stirring constantly. Quickly stir liquid pectin into boiling mixture. Return to a full, rolling boil for exactly 1 minute, stirring constantly. Remove from heat and skim off any foam with a skimmer or metal spoon. Immediately ladle hot jelly into a hot, sterilized, canning jar, filling to within 1/8-inch of jar top. Wipe rim and threads with a clean damp cloth, place lid on jar and screw on band. Invert jar and repeat with remaining jars. Allow jars to stand inverted for 5 minutes then return to upright position. (If using USDA boiling-water method, process for 5 minutes.) Place jars on wire rack or thick cloth. Allow to cool undisturbed and away from drafts. After 24 hours test lids for proper seal; date and label product. Remove bands and store in a cool, dark place. Yields approximately 4 half-pints.

Recipe Note: You may use any robust, flavorful wine for this recipe. Keep in mind that it's not necessary to purchase an expensive wine to produce a good jelly. Try a sweet Concord wine or Port the first time around -- they both produce delicious, fruity tasting jellies; however, any wine works well. It's all up to your personal taste. Be brave, experiment and enjoy!

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